What’s up guys?! So I’m super excited about this… like really excited. I have a lot of favorite foods, and sometimes it is really really hard to narrow it down to what my top faves are. I guess it just depends on what I have a hankering for, and that does change often. But I am not kidding when I say I could have beef birria y consome, anytime. Anywhere. There are a few spots in my area, in Kansas City, Missouri, that sell this deliciousness ( I hope to spread the word about those places, here someday soon because they are fantastic.) But being a mom of a super busy one-year-old, it isn’t always easy to get out to go get what I am craving, so I wanted to know how to make this myself. And I found my answer. If you have been following my page, when I made the Sopa de Fideo en Chile Verde, you know I follow a YouTube channel, Views on the Road, and this is what lead me to them. If you are on YouTube often, and enjoy cooking videos, I highly encourage that you follow this channel because it is pure GOLD, okayyy?! Okay. So I will certainly share some steps I went through, and also link their video at the bottom, so you can check it out. I will explain what I can, but the video is super step by step, and makes it very easy to learn.
So Birria I heard was traditionally usually made with Goat meat or Mutton, but I made it with beef (Chuck Roasts) as its a little easier to find where I am. P.S. – If you don’t already shop at ALDI, I usually have FANTASTIC luck with their chuck roast. They are always a great size, have great marveling/fat content, and usually a pretty good bang for your buck. I also know you can make a chicken birria, but I will hopefully get to that later!
Now in the pot above, its hard to tell so I’ll list out what I put in. First I put in 5 large carrots, cut in half at the bottom, along with 2 lbs of soup bones. I actually ended up using Oxtails, because I really like the flavor of them, and actually used the meat in my birria as well, so it was kind of a win win. I also put a Stone Molcajete at the bottom, as it is supposed to play a part in helping to tenderize your meat. After this I put in my chuck roast. I used two that I bought from ALDI. You will want at least 5 lbs worth for this. After that was in, I poured in my water, 20 cups or so. (Enough to cover your meat.) and then put an onion cut in half, 1 whole garlic head, 10 bay leaves, 10 Guajillo Chiles, (seeds removed if possible. I don’t always get all of them but get most if you can.) and 3 tbsp of Knorr Granulated Chicken Bouillon, and 1 Tbsp of salt.
Now you are going to want to bring this to a boil, for about 15 minutes or so. You’ll see a lot of icky looking impurities floating at the top. Here’s a picture of what it will look similar to.
Doesn’t look so pleasant does it? Its okay, most of it is some fat content from meat, especially using a soup bone of some sort as well. So what I did was take a skimmer spoon and skimmed it and discarded into bowl. What you are aiming for is a clearer broth.
Once you skim a lot of the impurities, let it cook on a boil, or high simmer, for about an hour. In between this is when I made the oil. So in a spice grinder you will want to grind the following: 4 Guajillo Chiles, (leave 1-2 or so aside for infusing into the oil) 2 bay leaves, 1/2 Tbsp dried oregano, 1/2 tbsp chicken bouillon, 1/2 tsp of pepper corns or black ground pepper, 1/4 tsp ground clove, 1/2 tsp garlic powder, 1/4 tsp sugar. Grind until well combined. Put them into a measuring cup like the one I posted below. Next you will heat your oil until its hot to where if you stuck a wooden spoon or a wooden chopstick in, it would bubble up.
Take your other Guajillo Chiles, (I like to cut mine up before, and remember to take seeds out if you can.) and put in oil, and stir frequently, until they are a slightly darker red, but don’t let burn. Take them out and set them in a bowl, set aside and let cool at least 15 minutes or until the hour of cooking your broth is up. Now into the measuring cup with your spices, keep stirring stirring stirring with a wooden spoon, while pouring your oil into it. Be careful to not burn yourself, it will be hot and it will sizzle, keep stirring even some after the oil is in the cup. Now if you’re like me you want a lot of this, I ended up doubling it, and I’ll show you below. Now I will say I highly encourage you to make this all the night before. I have found with both oil and birria y consome, that the oil kind of sets a little better over night, the seasonings you see at the top kind of go to the bottom and the oil pours out clearer. Also with the consome you will still have some oil/fats rise to the top and I have found once I jar it up and set it in my fridge over night, the fat will rise and harden and I can scoop it out fairly easily. Sometimes in congeals a bit, but that’s okay. Once you heat it up it will form into liquid very quickly and it is still mighty tasty.
Okay now that your hour is up with your broth, this is where you will want to add more water if you want a little more broth. Add more chicken bouillon in this case, to taste. You will also take out your Guajillo Chiles, and place them into a blender.
Blend until pureed. Now you will pour into your broth and take a ladle, and put broth into the blender and pour back out until all of the pureed Guajillo Chiles are in the stock pot. You will also add your other five carrots, peeled and cut in half, and also blend your remaining Chile from the oil and put into pot as well. Now cover and let cook I did I believe somewhere from 2.5-3 hours. Afterwards it will be a beautiful red color.
Now you can use the meat however you want. I will be posting more recipes in relation to this, you can take the meat and consome and eat as soup, and also I take the meat out and chop with a butcher’s knife until all chopped and shredded up to use for tacos, quesadillas, etc. Most importantly, enjoy!
Beef Birria de Res Consome & Birria Chile Oil
Ingredients
Birria de res Beef y Consome
- 20 C Water
- 2 Lb Soup Bones (I used Oxtails)
- 5 lb Chuck Roast
- 1 Large Onion, Papery Skin removed and cut in half
- 1 Whole head of Garlic
- 10 Bay Leaves
- 10 Carrots, peeled, halved and separated in half.
- 10 Guajillo Chiles
- 3 Tbsp Granulated Chicken Bouillon. (I use Knorr brand)
- 1 Tbsp Salt
Birria Chile Oil
- 4 Guajillo Chiles, plus 1-2 for infusing
- 2 Bay leaves
- 1/2 Tbsp Oregano
- 1/2 Tbsp Granulated Chicken Bouillon
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 1/2 tsp garlic powder
- 1 C Canola Oil
For Toppings
- Diced Onion
- Chopped Cilantro
- Red Cabbage, shredded
Instructions
Birria de res Beef y Consome
- Put half of your carrots, Molcajete stone and beef bones in first.
- hen you will put in your chuck roast followed by 20 cups or so of water. (you want it to cover your meat.)
- Put in your onion, Garlic, Bay Leaves, Chiles, Bouillon, and salt. Bring up to a boil for about 15 minutes and then using a skimming spoon, scoop all the impurities to give it a clearer broth.
- Once you scoop out the impurities, let it cook uncovered on a boil for one hour. If you haven't made your oil already, do so now.
- After one hour has fone by, take your chiles out and put in blender. Blend until pureed, and add into pot. Ladles broth from stock pot into the blender to rinse out the remaining chile puree, leaving nothing behind. If you want to add more broth and water, do so now. Also add in more bouillon if you add more water to taste. Add your remaining carrots, now cover and cook another 2.5-3 hours
- For soup, take tongs to tear some meat (it wont be hard to do at this point, it should be very tender.) and put in bowl, followed by your carrots if you wish and broth. Add in your onion, cilantro and cabbage to top it with.
- Chop up the rest of your meat for quesadillas, tacos, and such. This makes a lot so you can make it for a big group or use leftovers throughout the week!
Birria Chile Oil
- Grind in a spice grinder, 4 guajillo chiles, 2 bay leaves, oregano, chicken bouillon, peppercorns or black pepper, clove, garlic powder, and sugar. Put in a large measuring cup and set aisde.
- Heat your oil until it bubbles if you put a wooden spoon or chop stick to the bottom of the pan. Add your chile and stir for a bit, until they turn a darker red, but do not burn. Take out with slotted spoon and put in bowl to set aside. Do not discard them.
- Now into the measuring cup with your spices, CONSTATLY stirring in the cup, while you pour in the oil, a little at a time but never stop stirring. Be careful because it will still be hot and sizzle some. If you want to you can add red food coloring if you need a deeper red, but I haven't had to do this, the color is usually fine on its own.
- This is better made night prior to using, if you can help it. Store in Jar until then, once oil is cooled off.
